Cornbread Stuffing with Brussels Sprouts & Squash

Delicious, but dry The 12 cups of cornbread in here is far too much. I could barely even fit the cornbread into a bowl, let alone the other ingredients. I only used 6 cups of cornbread with the other ingredients, and it came out fine. It was a little too dry though. I would recommend either using more chicken broth or not putting the cornbread in the oven as long. Pros: healthy, delicious Cons: too dry

A new favorite!Lots of steps: make the cornbread, make the squash, make the sprouts. But so worth it. Great combination of tastes and textures. Will be a new regular in my line-up.

A new favorite! Lots of steps: make the cornbread, make the squash, make the sprouts. But so worth it. Great combination of tastes and textures. Will be a new regular in my line-up.

Fabulous! I'm not a great cornbread fan and wanted just some nice veggies to eat with turkey leftovers, so I left out the cornbread, used 1/2 cup of chicken broth, sprinkled the entire dish with some whole-grain breadcrumbs and coated it with a cooking sprayed. I also combined pecans, walnuts and cranberries. After 50 minutes at 375F it turned out perfect. I love the combination of flavors: sage, parsley and chives compliment each other perfectly. Definitely will be making it over and over again all throughout the winter season.